Handmade in Vermont
Make cheese, sneak chocolate, sip beers,
and stuff sausage with Matt Jennings.
Isa doesn’t rely on fake meat products, and she doesn’t settle for making her meat-and-dairy-free food merely palatable, as you’ll see from the wildly delicious recipes in this eBook. It is sure to inspire every kind of eater.
I grew up in a fishing family from southern Maine. In the 1930s, my grandfather was a lobsterman out of York, Maine, and my family still lobsters there today. So the topic of mislabeling and misidentifying fish is an important one for me. This is a guide to identifying, purchasing, and cooking seafood in your home. — Chef Sewall
Most Americans don’t get their recommended daily allowance of 5 servings of fruit and vegetables per day, and fresh juices can be a delicious way to reach your daily quota.
During the production of our series Thought for Food last year, we met journalist Scott Haas at Craigie on Main in Cambridge, Massachusetts.
While we were there to learn about techniques and cooking insights from Chef Tony Maws, Scott had already been a regular fixture at the restaurant for more than a year, carefully observing and conducting research for his upcoming book about the psychology of chefs.